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Old 12-03-2003, 01:49 PM   #76
priceyfatprude
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Quote:
Originally posted by Audreyvgs
HEY PFP!!!

I found a smuckers peanut butter natural with just peanuts and salt, at the grocery store, it was pretty good, but i had to get used to it cold, as they said it needs to go in the fridge after you mix it up, and i admit to putting more salt on it.
YEP!

I get the reduced-fat, and I nuke it for 45 seconds at a time & stir it up reeeeeal good w/a fork to make it the right consistency before I refrigerate it.

In fact, I just did that this am.

*looks around for the audcam*
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Old 12-03-2003, 02:24 PM   #77
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I just took a carton of cigs back to the store, it had BUGS in it. I , of course, smoked one and had a coughing fit (i don't cough) and then i noticed the little holes. Maybe its a Florida thing, but GAWD it tasted terrible! GAK!

Ptooey!
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Old 12-03-2003, 02:29 PM   #78
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PBJ samiches are the #1 soul food on my soul food list.
Esp. since I started making my own jams and jellies a few years ago.

Life, without Peanut Butter, would be chunky and unsalted.

But, with Peanut butter, Chunky and Unsalted becomes a good thing.

Ohhhh...GOD i luv PBJs...guess what I'm having for lunch?
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Old 12-08-2003, 12:46 PM   #79
priceyfatprude
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Italian Beef for cheater cheater pumpkin eaters

**Lazy Man's Italian Beef**


5 pound boneless beef roast
2 packets Good Seasons Italian salad dressing, dry
2 cans beef broth or 3 cubes beef bouillion & up to 3
cups of water

Place meat in slow cooker, add broth or cubes & water.
Sprinkle dressing packets over meat. Cook on low for
12-15 hours or longer. (To speed up cooking time, turn
slow cooker onto 3-5, reduce time by about half.) Take
roast out of cooker & shred meat with 2 forks. Return
meat to juice. Serve on buns, with or without
provolone or mozzarella.

We usually save some juice to soak a bun or two in,
these are called "soakies" & almost as good as the
sandwiches.

Last edited by priceyfatprude : 11-25-2004 at 06:25 PM.
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Old 03-31-2004, 12:46 AM   #80
Deviate
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Black Bean Salsa

Black Bean Salsa

two cans black beans
one large red tomato
one large red onion
two jalapenos
fresh cilantro
garlic
lime juice
paprika
balsamic vinegar
  • drain and rinse cans of black beans
  • dice tomato, onion and jalapeno (for reduced spice, remove seeds and white membrane from pepper since they contain most of the acid)
  • loosly mince cilantro
  • dice garlic
  • add all ingredients to large bowl
  • juice three or four small limes
  • add paprika and basalmic vinegar to taste

there it is. very tasty, very easy and hella healthy. eat it with baked chips and low-fat sour cream and you'll have all four food groups. billions.
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Old 03-31-2004, 12:53 AM   #81
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Talking Thanks, Deev!!

I LOVE SALSA!
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Old 03-31-2004, 12:54 AM   #82
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A little peanut butter, plenty of curry and some half and half makes a wicked sauce you can pour over chicken and then put in the oven to bake ... mmmm.....
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Old 03-31-2004, 12:54 AM   #83
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Quote:
Originally posted by rapscalious rob
I LOVE SALSA!
yeah, i am addicted. and this is so easy to make and saves like a dream (the vinegar and lime juice keep everything fresh longer). and i'd like to think i was a health nut, so the lack of fatty crap is a great bonus.

lemme know if you try it, k?
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Old 03-31-2004, 01:03 AM   #84
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I have found that I am now addicted to heart of palm salad, however, I haven't gotten the recipe quite right yet.

My last attempt, I sliced the heart of palm and marinated it in italian dressing and added some feta cheese, crumbled.

It still isn't perfect yet, the dressing I think is to strong. Maybe it is the feta.....im not sure.

If you have any ideas on this delectible treat, please let me know!!!!
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Old 03-31-2004, 01:08 AM   #85
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If you add a rinsed 10-oz. can of Green Giant White Shoepeg Corn to the salsa recipe a little further up the thread (or better yet, a cup of fresh corn cut off the cob but who can find that this time of year?), it's even better. At least, IMNSHO.
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Old 03-31-2004, 01:09 AM   #86
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don't mess with the best, baby.
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Old 03-31-2004, 01:21 AM   #87
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Bean & Cheese Burritos:

Bean & Cheese Burritos:

ingredientes:
1 can refried beans
1 packet red chile powder*
1 packet cumin
1 packet granulated garlic
1 packet paprika
mild chedder cheese
ortega chiles (whole, not diced)
sour cream
salsa (not the canned stuff)
olives
tortillas (of course)
olive oil
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1 nonstick pan
1 pot
1 strainer
1 cheese shredder
1 cooking brush
basic silverware
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shred chedder cheese

tear ortega chiles into long strips.

strain about a cup of salsa.

Heat refried beans in pot. Add some water if they’re too thick. Mix in a teaspoon each of the red chile powder, cumin, garlic, and papricka. Maybe add a little extra cumin, but not too much because that stuff is quite spicy.

lay out a tortilla, flat on the nonstick pan. Add the cheese first, in a line running across the center, then heat up the tortilla, covered, until the cheese melts.

Transfer tortilla onto a plate. Spoon the beans in a neat line along the center. Resist the urge to pile them on. Moderation, people. Next, add the ortega chiles. Then the strained salsa. Then the sour cream. Then the olives. All in a straight line.

Fold in the two sides that run perpendicular to the direction of the line of ingredients in the tortilla. Add some salsa juice on top of the flaps.

Fold one of the sides that runs parallel over until it touches the opposite end. Pull it in with your fingertips and roll up the burrito. Add some salsa juice to the inside flap. brush the whole shebang with olive oil.

Place burrito on the nonstick pan, flapside down. Heat at low-medium, covered. The flap should steam shut from the salsa juice.

Lots of steps, but I’m probably overexplaining.

There’s probably a better way of steaming these suckers shut…
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Old 03-31-2004, 01:54 AM   #88
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Quote:
Originally posted by Deviate
don't mess with the best, baby.
heh heh heh....
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Old 04-02-2004, 02:25 AM   #89
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Chicken Paprika

Marinate the chicken in paprika for a few hours. Or just throwing the paprika in the pan works too.

Fry bite size chicken pieces in a little butter (and the paprika if you didn't do it earlier). Blend together enough cream cheese and hot water to make a medium consistency sauce and add in some parsley and tarragon. Pour it over the chicken when the chicken is cooked and simmer until sauce is warmed through.

Salt or chicken stock cube to taste. Serve with rice and french beans and it looks like you went to a sh*tload of trouble over dinner.
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Old 04-02-2004, 02:47 AM   #90
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YUM!
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